Photo: Chiara Conti
Tex-Mex Spinach Artichoke Dip
11 ingredients
15 min + 30 min
24
openrecipes
Creamy spinach artichoke dip with roasted poblanos and jalapneos.
Estimated Nutrition (whole recipe, rough)
479
Calories
41g
Protein
25g
Fat
28g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Artichoke | 1 medium (128g) | 60 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Poblano Pepper
- 1 whole Jalapeno Pepper
- ½ cups Fat Free Sour Cream
- ¼ teaspoons Black Pepper
- 3 cloves Garlic, Minced
- 1 can 14oz Can, Artichoke Hearts Drained And Coarsely Chopped
- 1 package 10 Oz Package, Frozen Spinach, Drained Ands Squeezed Dry
- 1 package 8 Oz. Package Reduced Fat Cream Cheese
- 1 package 8 Oz Package Fat Free Cream Cheese
- 1-½ cup Shredded Mozzarella Cheese
- ¼ cups Grated Parmesan Cheese, Divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes